3 c  Salsa de chile colorado
     12    Blue corn tortillas
           Vegetable oil
      2 c  Chicken cooked and diced
      2 c  Grated monterey jack cheese
    1/2 c  Pine nuts toasted
           Cilantro finely diced
    1/2    Red onion diced
     12    Limes cut into wedges
Make the Salsa de Chile Colorado:
Preheat the oven to 350 degrees.
In a medium size skillet, over a medium heat, fry each tortilla in a little
of the oil until just cooked, but not crisp. Dip each tortilla, as you build
the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
In an ovenproof baking dish large enough to hold 4 of the blue corn
tortillas, side by side without touching, place the first 4 tortillas.
Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken 
with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the
pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4
cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro
and finally top with the last 4 tortillas. You should have 4 stacks.
Pour the remaining Salsa de Chile Colorado over all the stacks.
Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish
with the red onion and the lime wedges, and serve immediately.